Nyonya Fish Maw Soup
Nyonya Fish Maw Soup Recipe
Cooking time varies for different types of fish maw so adjust accordingly. For example, threadfin fish maw generally require about 15-20 minutes while regular ones may take about 30-45 minutes. Cook the fish maw until soft but not mushy.
- 100 grams minced pork (chicken)
- 2 liters chicken stock see cooking tip below for home-made stock recipe
- 25 grams fried fish maw soak in hot water until softened, cut to bite-sized pieces
- 8 dried Japanese mushrooms soak caps in hot water until softened, squeeze out excess water
- half carrot peeled & sliced thinly (optional: cut to flower shapes)
- half head Chinese round cabbage cut to bite-sized lengths
- 10 fish balls
- half can baby abalone optional, may add abalone stock to the soup
- 1 tsp light soy sauce
- 1 tsp fish sauce
- 1/2 tbsp corn flour
- 3 dashes white pepper
- 1/2 tsp sesame oil
- chopped spring onions
- fried shallots
- Marinade minced pork with (A) for at least 10 minutes in the fridge. Use a spoon to roughly shape them into small balls.
- In a large soup pot, bring chicken stock to boil. Add fish maw, mushrooms and carrots. Simmer for 15 minutes, add cabbage and continue simmer for another 10 minutes.
- Add fish balls, marinated meat balls and baby abalone. Simmer for about 5 minutes, or until the fish balls float to the surface.
- Ladle soup to serving bowls and top with fried shallots and spring onions.
To make home-made stock, simmer the following in a large pot for at least an hour: 3 litres water, 500 grams pork bones, 1 to 2 chicken carcass bone, 3 dried scallops and a small handful of rinsed ikan bilis placed in a soup stock pouch